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| MADE to enjoy with a roast rib-eye and good-old-style baked vegies. |
ONE TO NOTE: WHEN they released their 2013 Coonawarra Cabernet Sauvignon, Rymill described it as "everything you would want to see in a Coonawarra Cabernet."
And according to winemaker Sandrine Gimon it was all because of a vintage she reckons "was one to get excited about," with weather conditions so ideal that all red varieties came up trumps in generosity of flavour, complexity and intensity, and with Cabernet yields slightly up on average across all the company's vineyards.
With its vibrant blackcurrant and blueberry fruit flavours and suggestions of dark chocolate, pay $32 and match with a roast rib-eye and good-old-style baked vegies.
And according to winemaker Sandrine Gimon it was all because of a vintage she reckons "was one to get excited about," with weather conditions so ideal that all red varieties came up trumps in generosity of flavour, complexity and intensity, and with Cabernet yields slightly up on average across all the company's vineyards.
With its vibrant blackcurrant and blueberry fruit flavours and suggestions of dark chocolate, pay $32 and match with a roast rib-eye and good-old-style baked vegies.
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